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COOKING TERMS |
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BAKE
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To cook by dry heat in oven.
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BATTER
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Any mixture of dry ingredients and liquids that is
stirred or beaten and can be poured.
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BIND
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Add
a liquid, egg or melted fat to a dry mixture to hold it together.
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BLANCH
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To put food in boiling water in order to either
whiten or remove the skin.
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BLEND
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To combine all ingredients thoroughly until very
smooth or uniform.
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BOIL
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To cook at boiling point.
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BROWNING
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To put a cooked dish or meringue under the grill
or in the oven for a short time to give a golden color.
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CREAMING
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Softening
fat by friction with a spoon, usually followed by gradual incorporation
of sugar.
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CUTTING
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It is
reducing to small pieces by means of a knife. When a similar result is
obtained with a chopper knife or with a mechanical food chopper; the
process is called chopping. Cutting into cubes is known as Dicing.
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FILTRATION
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Separating
solids from liquids through fine meshed materials.
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FOLDING
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Mixing
materials with palate knife or wooden spoon by a careful lifting and
dropping motion as in folding whipped egg whites.
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GRINDING
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Reducing
into small fragments by crushing as in grinding spices, as in coffee in
a mill or in a grinding stone.
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MARINATE
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To soak
food in liquid (e.g. lemon juice or a mixture such as French dressing)
that will flavor it.
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MASHING
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This is a
method of breaking up of soft foods with pressure with the aid of a
masher, fork or hands.
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MINCING
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Cutting
into very fine pieces.
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PARING
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Paring is
the removing of surface layer in a circular motion by pressure of a
knife edge all around the object.
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PEELING
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Spoilt,
soiled and inedible portions are removed. Skin of vegetables or fruits
is either peeled or scraped. The outer layer can also be stripped by
steam.
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PRESSING
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Separating
liquid portions from solids by weights or mechanical pressure.
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REFINING
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Freeing any
material from impurities.
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RENDERING
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Removing
fat from connective tissue by heat as in rendering lard (dripping).
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SAUTE
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To fry foods in a small amount of fat until golden
and tender.
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SEIVING
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Pressing
through a fine wire mesh to remove impurities. It also helps in
enclosing air and mixing ingredients evenly.
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SHREDDING
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Cutting
into long narrow pieces by means of a shredder or a knife.
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SIFT
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To pass through a fine sieve as to remove lumps.
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SKIMMING
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Removing a
floating layer by passing a utensil under it (ladle) as in skimming
cream from milk.
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SLICING
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Cutting
into thin pieces but not so fine as in shredding.
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SLITTING
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Making a
slit in the middle, lengthwise.
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STEAM
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To cook in the steam which arises from a pan of
boiling water.
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STEW
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To cook slowly in a small amount of liquid for a
long time.
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STIRRING
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Mixing
materials with appropriate tools such as by a spoon in circular motion.
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WASHING
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This is
necessary to remove superficial dirt. Meat, fish, vegetables and fruits
are washed in cold water before any preparation i.e. peeling or cutting.
If cut and soaked for a long time or washed after cutting, there is a
great loss of water soluble vitamins and minerals. The more cut surface
exposed, the more nutrition lost.
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WHIP
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To beat rapidly to produce expansion through the
incorporation of air, as in egg whites and whipped cream.
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